Cinnamon Cupcakes with Brown Sugar Cinnamon Buttercream

This recipe was originally published in October 2021. It has since been updated with new images.

Cinnamon is one of my favorite spices to use in baking (just check out this cinnamon crunch banana bread), you can't get any cozier than cinnamon!

Each cinnamon cupcake is topped with a sprinkle of cinnamon sugar just before baking. These cinnamon swirl cupcakes are frosted with a super creamy cinnamon buttercream. Plus each cupcake has a cinnamon swirl running through it!

Tell me about this recipe!

• The cupcakes are based off of my recipe from my strawberry filled cupcakes. This simple recipe is made by creaming the butter with the sugar before adding the rest of the ingredients.
• The cupcake batter is layered with cinnamon sugar and then swirled together, giving you a cinnamon swirl in every bite!
• Each cupcake is sprinkled with some extra cinnamon sugar just before baking.
• The cinnamon brown sugar frosting is an American buttercream which is so simple to make. Butter is first creamed with brown sugar before the remaining ingredients are added.
• This cinnamon swirl cupcake recipe is super easy and uses simple ingredients that you probably already have at home.

Ingredients Needed

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• Sour Cream: I've used full fat sour cream for the cupcakes, but you can substitute it with full fat yogurt!
• Butter: I always use European style butter, like KerryGold, due to the higher butterfat content. This will make your cupcake much creamier and richer, and will make your frosting more creamy!
• Buttermilk: this is going to make the cupcakes extra moist!
• Flour: I've only tested this recipe with all purpose flour.
• Baking Powder: make sure your baking powder is still in date before using, or the cupcakes won't rise!

How to make this recipe

Step 1: Whisk the cinnamon and sugar together and set aside.

Step 2: In a stand mixer fitted with the paddle attachment, cream the butter and sugar until smooth and airy

Step 5: Add your eggs and vanilla extract, then add your sour cream. Make sure to scrape down the sides of the bowl so everything is properly mixed.

Step 5: Add in your dry ingredients and mix on low speed.

Step 5: With the mixer running, slowly pour in the buttermilk.

Step 6: Preheat your oven to 350 degrees. Place 12 cupcake liners in your cupcake pan. Scoop one tablespoon into each liner, then sprinkle over 1 teaspoon of cinnamon sugar. Add another tablespoon of batter. Use a toothpick to swirl the cinnamon sugar and batter together, then sprinkle another teaspoon of cinnamon sugar. Bake for 20-23 minutes.

Step 7: In a stand mixer fitted with the paddle attachment, mix the butter and light brown sugar together on low speed. Add in your confectioners' sugar a bit at a time, mixing on low.

Step 8: Increase the speed to medium and beat for 2 minutes until it becomes thick. Stop the mixer and add the salt, vanilla and cinnamon. Mix again on medium for 2 minutes. Turn your mixer to your lowest speed and slowly pour in your heavy cream. Mix for another minute. Use a Wilton 4B tip to frost the cupcakes and then sprinkle over more cinnamon sugar.

Recipe Tips & Tricks

• Measuring ingredients – I recommend measuring out ingredients the metric way! Using a kitchen scale is the most accurate way to bake and it makes a huge difference to how the cupcakes turn out, you want them to be soft and fluffy and not dry. Just click on ‘metric’ in the recipe card.
• Measuring flour – if you aren’t going to use a scale then be sure to measure flour correctly! Oftentimes people will pack too much flour in their cups and it will lead to super dry cupcakes. Fluff up the flour in the bag with a fork or spoon, then spoon that flour into your cup.
• Filling up cupcakes cases - only fill them up about ¾ of the way, if you fill them to the top they might overflow while baking!
• Room temperature ingredients - if you're baking these cinnamon cupcakes in winter, your butter might take longer than usual to soften up. Make sure your ingredients are room temperature before you start baking! This is important for the butter for the frosting as if it is too hard you won't be able to cream it to be soft and fluffy, and it will be difficult to pipe frosting out.

Frequently Asked Questions

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Have you made this recipe? Make sure to tag me on Instagram @alpineella and leave a review below if you have! If you want more baking ideas, you can follow me on Pinterest.